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Incredibly easy enchilada sauce - just a handful of ingredients, 10 minutes and one pan. Amazing flavor, so much better than canned.
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5 from 3 votes

Enchilada Sauce

Super simple and full of sweet spice! Makes the perfect amount for a 9"x13" pan of enchiladas.
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: Mexican
Keyword: Sauce, spicy
Servings: 2 Cups
Calories: 655kcal


  • 2 Tbsp vegetable oil or canola
  • 2 Tbsp all-purpose flour or GF flour blend
  • 1/4 C chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning or oregano
  • 2 C chicken stock or vegetable stock


  • In a large pan over medium heat add oil and allow to heat for 1 minute.
  • Add in flour and whisk.
  • Add all seasonings and whisk again.
  • Slowly pour in the chicken or vegetable stock and whisk until no lumps remain.
  • Lower heat and allow sauce to simmer for 10 minutes until slightly thickened. Stir occasionally to keep from burning.
  • Add hot sauce onto enchiladas or put in an airtight container in the refrigerator for up to two weeks.


Often I make a double batch of this amazing enchilada sauce and keep half in the freezer for future use.


Calories: 655kcal | Carbohydrates: 62g | Protein: 22g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 14mg | Sodium: 3987mg | Potassium: 1750mg | Fiber: 22g | Sugar: 12g | Vitamin A: 17581IU | Vitamin C: 2mg | Calcium: 245mg | Iron: 13mg